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It was Summer....


It was here and its gone again... In honesty, I did not get to enjoy it too much this year what with various activities in and about..

But, I could not bid Summer in NY adieu and jump feet first into the cold chill of London without a proper send off. And, what better way than to post about the first cake I made for Summer this year.. yes, yes, eons ago.. But, can I make the case for treasuring and holding on until too late?

Be that as it may, I landed this morning in chilly London, my first stop in my 2 month discovery travel through Europe. For the rest of the month, I am being kindly put up by Sari and will be sharing with more foodie friends. Full house indeed. I am so looking forward to meeting everyone finally! And, trying to be of help, and so not in the way, while Sari and Beth are slogging away on the conference..


Ostensibly, I am here to attend the Food Blogger Connect. But, it's more than that. It's going to be a journey.. of what? I am leaving that open-ended and come to me as it wants to ;-)

And, while I am on the road, I am going to try and keep you posted on my adventures. Please bear with me for the mobile pictures may not do sufficient justice to the beauty I perceive or intend you to, but, I promise a proper, high def post once I am back home in November.


Today, I will leave you with no more rambling and a light Raspeberry Icebox Cake and cool Avocado popsicles.

Raspberry Icebox Cake
(makes a 5 inch square by 3.5 inch tall cake)

15-16 digestive biscuits
1/2 cup homemade raspberry jam
1 cup + 1 cup whipped cream, unsweetened with a touch of vanilla paste(the jam will add sufficient sweetness)
handful of raspberries for garnish
toasted pistachios for garnish (optional)

Line the cake pan with shrink wrap leaving enough overhang. Spread 1/4 cup of whipped cream at the base. Tightly pack biscuits and arrange in one layer. Spread a third of the jam over the cookies, followed by 1/4 cup of whipped cream. Repeat the biscuit, jam and cream arrangement couple of more times.

Leave the cake to rest in the fridge overnight or atleast 4 hours. Using the overhang shrink wrap, unmold the cake and invert onto a plate. Make a fresh cup (the 2nd cup) of whipped cream to frost the cake.

Top with fresh berries and sprinkle crumbled pistachio nuts.


Share your creations tagging @ashafsk on Instagram and hashtag #MadeFromFSK